Wednesday, March 3, 2010

Slow Cooked Tandoori Chicken

I wasn't even sure what meal I was creating when I marinated some chicken thighs in Tandoori paste and yoghurt. Every other time I've made Tandoori Chicken I've cooked it on a baking tray in the oven and although I would enjoy the tandoori flavour, the meat always dried out. So then it occured to me to use the slow cooker!! Everything that goes in the slow cooker always turns out juicy and luscious and as an added bonus, dinner is ready when I walk in the door after work - which was great tonight as there were a few sore heads at our place after the ACDC concert last night!

So as I walked home from work today I was thinking about what I could serve the chicken with and I decided to make a raita and serve it with pita bread. The rice was a last minute addition by Jared who was craving carbs - we don't usually eat any rice, bread or pasta, so I thought we'd have a treat and I made some.

The great thing about this dish is that the chicken cooks all day and becomes so juicy and tender, it just shreds as you put your fork into it, and the raita can be made the night before. This means that if you are having guests over after work then this meal is a great idea because the rice is all that you really need to cook, and heat up the pita. I think this may become one of our favourites... Tandoori chicken in the slow cooker is definitely a winner! I also throw a cube of chicken stock in with the cooking rice and sprinkle fresh coriander over the chicken. I heated the pita bread in the oven for about 5 minutes.

This dish is most satisfying because you pile the rice, chicken, raita and coriander onto a piece of warm pita and devour it like a taco! So divine!Chicken
800g chicken thighs, diced
1 jar Pataks Tandoori Paste
3 tablespoons greek yoghurt

Marinate the chicken for as long as you can (I marinated overnight) and then place in a slow cooker in the morning. When you arrive home from work the house will be filled with the aroma of indian...

12 comments:

love anything that is slow cooked--it brings out so much flavor and tender. You guys are cooking some great stuff, keep it up and thanks for visiting our blog! The halloumi can be a bit briny so make sure you use lemon/lime to cut that down--let us know how it goes!

I made this last night for some friends and it was delicious! I nearly destroyed the Raita by accidentally adding all ingredients into the thermomix - I forgot to fold the yogurt in separately - it was as runny as milk! I managed to save it by adding in more yogurt and it still tasted great. My friends were so impressed with my cooking skills (if only they knew how easy it was!)

I've marinated the chicken, but how does one cook it in the slow cooker? I've only ever cooked chicken with some sort of stock I've made and covered the whole lot up. Is this done the same way? If so, what stock would I use, or is it a watered down marinade stock?

I've googled this and can't find many answers, so I'm stuck. Common sense is not prevailing.